I love artichokes. I think this is because I am such a tactile person. The more I can play with my food the better. If I can pick off berries, pull off leaves, pluck the edible from the fiber, oh yes. Gimme. These are steamed/boiled first, then grilled. I also dip them in a lemon mayo. I use Veganaise but if you prefer the original stuff, then go forth and dip, ye lover of yolk.
4 whole artichokes
1/2 cup of creamy white spread of your choice
1 clove of garlic
2 tbsp olive oil
fresh ground pepper (no, the ordinary shake-out-of-the-bottle kind is not the same, if you don’t have to turn anything – pepper fail)
Toss the artichokes in a big pot full of water laced with a dash of salt and pepper and a crushed, chopped, or otherwise pulverized garlic clove. Boil them for 10-15 minutes, until you can stab the stems with a fork (you’re going to want to stab them, and eat them, at a later time, so stabbage is vital to ensure satisfactory stabability).
Remove them from the boiling water and slice them in half by whatever means causes the least amount of burns and damage to your outer dermal layers. Use a spoon to scoop out all the furry, spikey looking stuff in the center, you can’t eat that. No I haven’t tried. I just know, ok? But just the fur. The solid nugget of sweet artichoke love right below the spiky fur is the heart. You want to eat that. I want to eat that. In fact, please alert me if you try this recipe so that I may present myself at your door step and steal the hearts from all of your prepared artichokes.
Tiny blonde burgles artichoke hearts, news at 11.
Once you have sliced and scooped, brush those bad boys with olive oil on the cut side. Put them on a grill, cut side down (you did prep your grill, right?) They are already cooked from that spa time in the pot, you’re just giving them some tasty grilled flavor.
This is also a good time to grab those lemons and cut them all in half. Let them hang out on the grill with the artichokes, cut side down. Magic will happen. Sweet, caramelized, citrus magic. Trust me.
Pull your artichokes and lemons off the grill once they are seared and happy. Grab a lemon and bathe your artichokes in lemony bliss. Place the other lemons on the plate with them artichokes in anticipation of further lemon squeezing needs.
Now, the dip.
It’s really easy and, well, imprecise. I know, I am the most underachieving recipe writer ever. Look, this is how I cook, alright? Well, “cook” is a strong word. This is how I play with my food. Better?
Just spoon however much dip you want into a little dish. Then make it as lemony as you like by squeezing some of those juicy lemons in there and stirring. The importance of mid-squeeze tasting cannot be over-emphasized here. Lemon-to-mayo ratios are highly personal. Once you are at peace with the lemon-to-mayo ratio, crack some black pepper in there and stir.
Now comes the time to peel the leaves off, dip, scrape, and eat. Once you’ve munched all of those leaves, you get to eat the delicious heart, and the almost as delicious stem meat.
Stem meat. I like that.